Have you ever craved the comfort of Italian cuisine but wanted something more substantial than plain marinara? Beef and Spinach Shells Supreme transforms ordinary pasta shells into an extraordinary meal that’s both elegant and satisfying. This dish combines the hearty richness of ground beef with the subtle earthiness of spinach, all wrapped in tender pasta and blanketed with cheese. It’s the kind of recipe that makes your kitchen smell like an Italian grandmother has taken over.
Why This Recipe is Awesome
Beef and Spinach Shells Supreme strikes that perfect balance between impressive and achievable. The jumbo pasta shells create natural portion sizes while serving as perfect vessels for the savory filling. Unlike traditional stuffed shells that rely solely on cheese, this version incorporates protein-packed ground beef and nutrient-rich spinach for a complete meal in every bite.
What truly sets this recipe apart is its adaptability. You can prepare it ahead of time, making it perfect for busy weeknights or weekend entertaining. The combination of beef and spinach also provides a wonderful nutritional balance, delivering iron, protein, and vitamins in a way that even the pickiest eaters will enjoy. The slightly crisp cheese topping contrasts beautifully with the tender pasta and moist filling, creating a textural experience that elevates this dish from simple comfort food to dinnertime star.
Beef and Spinach Shells Supreme
Ingredients
- 24 jumbo pasta shells
- 1 pound lean ground beef
- 1 medium onion finely diced
- 3 cloves garlic minced
- 2 cups fresh spinach chopped (or 10 oz frozen spinach, thawed and drained)
- 15 oz ricotta cheese
- 1 cup shredded mozzarella cheese plus ½ cup for topping
- ½ cup grated Parmesan cheese
- 1 egg beaten
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups marinara sauce store-bought or homemade
- 2 tablespoons fresh basil chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C) and bring a large pot of salted water to a boil. This temperature will ensure the shells bake evenly without burning the cheese.
- Cook pasta shells according to package directions, minus 2 minutes to keep them slightly firmer than al dente. They'll continue cooking in the oven, so undercooking prevents them from becoming mushy.
- Drain shells carefully and lay them out on a baking sheet to prevent sticking. A light coating of olive oil can help prevent them from sticking together while you prepare the filling.
- Brown the ground beef in a large skillet over medium heat until no longer pink, about 5-7 minutes. Break it into small, even crumbles as it cooks for the best texture.
- Add onions and garlic to the beef and cook until onions are translucent, about 3-4 minutes. The aromatics will infuse the meat with flavor.
- If using fresh spinach, add it to the skillet and cook until wilted, about 2 minutes. If using frozen spinach, make sure it's thoroughly drained and add it now, stirring to combine with the beef mixture.
- Remove the skillet from heat and let cool slightly, about 5 minutes. This prevents the egg from cooking when added to the mixture.
- In a large mixing bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, Italian seasoning, salt, and pepper. Mix until well incorporated.
- Fold in the cooled beef and spinach mixture until evenly distributed throughout the cheese mixture.
- Spread 1 cup of marinara sauce in the bottom of a 9×13 inch baking dish, creating an even layer to prevent the shells from sticking.
- Fill each pasta shell with a generous spoonful of the beef and cheese mixture and arrange them in the baking dish, open side up.
- Pour the remaining marinara sauce over the stuffed shells and sprinkle with the reserved ½ cup of mozzarella cheese.
- Cover with aluminum foil and bake for 25 minutes, then remove foil and bake for an additional 5-10 minutes until cheese is bubbly and slightly golden.
- Let stand for 5 minutes before serving to allow the filling to set. Garnish with fresh basil just before serving.
Notes
- Make ahead: Assemble the entire dish, cover tightly, and refrigerate for up to 24 hours before baking. Add 10-15 minutes to the covered baking time if cooking from cold.
- For extra flavor, add ½ teaspoon of red pepper flakes to the beef mixture.
- Cook a few extra shells as some may tear during cooking.
- The filling can be prepared a day in advance and stored in the refrigerator.
- Leftovers reheat beautifully in the microwave or oven and will keep for 3-4 days refrigerated.
Equipment needed: Large pot, skillet, mixing bowl, baking dish, colander, measuring cups, measuring spoons
Calories & Nutritional Info
- Calories per serving: Approximately 430 (based on 8 servings)
- Protein: 28g
- Carbohydrates: 36g
- Fat: 19g
- Fiber: 3g
- Calcium: 350mg (35% DV)
- Iron: 3mg (17% DV)
- Contains: Dairy, eggs, wheat
Common Mistakes to Avoid
- Overcooking the pasta shells – They’ll continue to cook in the oven, so keep them slightly undercooked initially.
- Not draining the spinach thoroughly – Excess moisture will make your filling watery and could cause it to leak out.
- Overfilling the shells – This can cause them to split or make the filling spill out during baking.
- Skipping the cooling step for the beef mixture – Adding hot beef to the egg mixture can cause it to scramble.
- Rushing the final resting period – Allowing the dish to rest helps the filling set properly for easier serving.
Alternatives & Substitutions
- Ground turkey or chicken can replace beef for a lighter option.
- Cottage cheese can substitute for ricotta if you prefer a different texture.
- Dairy-free cheese alternatives work well for those avoiding dairy.
- Gluten-free jumbo shells are available for those with gluten sensitivities.
- Kale or swiss chard can replace spinach for different flavor profiles.
- Add mushrooms to the beef mixture for an earthier flavor and extra nutrients.
- Vegan option: Use plant-based ground beef and dairy-free cheese substitutes.
FAQs
Can I freeze Beef and Spinach Shells Supreme?
Yes, you can freeze this dish either before or after baking. To freeze before baking, assemble completely, cover tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking. For leftovers, freeze in airtight containers for up to 2 months and reheat in the oven at 350°F until heated through.
How do I prevent my shells from tearing?
Handle the shells gently and don’t overcook them initially. Keep them slightly firm (about 2 minutes less than package directions), and use a slotted spoon to remove them from boiling water. Shocking them briefly in cold water can help them firm up and become easier to handle.
Can I make this dish with less cheese?
Absolutely! While the cheese adds richness and binding properties, you can reduce the amount by up to half. You might want to add an extra egg to help bind the filling if significantly reducing the cheese content.
What sides pair well with Beef and Spinach Shells Supreme?
A simple green salad with vinaigrette, garlic bread, or roasted vegetables like broccoli or zucchini complement this hearty dish beautifully. For a complete meal, consider serving with a light soup starter such as minestrone.
How can I make this dish spicier?
Add crushed red pepper flakes or cayenne pepper to taste in the beef mixture, or use a spicy marinara sauce. You could also include diced jalapeños or hot Italian sausage in place of some of the ground beef.
Final Thoughts
Beef and Spinach Shells Supreme brings together the best elements of comfort food and thoughtful cooking. It’s a dish that nourishes both body and soul, offering a complete meal that feels special enough for company yet accessible enough for family dinner. Whether you’re cooking for a crowd or meal prepping for the week ahead, these stuffed shells deliver satisfaction in every bite.
